Bún riêu cua, Vietnamese crab noodle soup

Ingredients

• 800 g of pork bones
• 160 g of cooked crab meat in a can
• 2 to 3 tomatoes, cut into quarters
• 1 egg
• 2 blocks of tofu
• 1 teaspoon of rock salt
• 2 tablespoons of oil
• 1 package of rice vermicelli (bún)
• 1 tablespoon of fermented shrimp paste
• 1 bunch of new onions
• 1 assortment of fresh herbs (watercress, lettuce, perilla, and mint)
• Fresh chili peppers, for serving

Simmer the pork bones in water to create a flavorful and aromatic broth.

Cut the tofu into pieces and fry it in a pan.

Halve the tomatoes and let one side of each tomato sit exposed to the air to allow the color to develop.

Heat the mustard seeds in a little oil to help them release their color.

Beat the egg and mix it with the crab meat.

Cook the vermicelli, rinse them under cold water, and drain them.

Bring the broth to a boil, then add the egg and crab mixture. Reduce the heat immediately after the broth returns to a simmer, and wait until the crab meat floats to the surface.

Add the colored oil and the cooked tomatoes to the broth.

Add the tofu and the remaining fresh tomatoes, then adjust the seasoning as needed.

Divide the vermicelli evenly among the bowls, then top with shrimp, tomatoes, and tofu. Finally, pour in the broth.

Sprinkle with finely chopped fresh onions.

Serve with fresh herbs, shrimp paste, and chili peppers.